Thai Pineapple Chicken Curry

Ingredients

• 1 quart water
• 2 cups uncooked jasmine rice
• 0.25 cups red curry paste
• 2 cans coconut milk , 13.5 ounce
• 2 skinless , boneless chicken breast halves - cut into thin strips
• 1.5 cups sliced bamboo shoots , drained
• 0.25 cups white sugar
• 3 tablespoons fish sauce
• 0.5 reds bell pepper , julienned
• 0.5 greens bell pepper , julienned
• 0.5 small onion , chopped
• 1 cup pineapple chunks , drained

Instructions

1. 1

   Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.

2. 2

   Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.

3. 3

   Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.

4. 4

   Remove from heat and stir in pineapple. Serve over cooked rice.